Recipe · Made with Marshu Oil
Soft, Layered Chapati
Fluffy on the inside, golden on the outside — the way chapati should be.
45 minutes Serves 4–6 Easy
Ingredients
- • 3 cups all-purpose flour
- • 1 teaspoon salt
- • 2 tablespoons sugar (optional)
- • 1 cup warm water
- • 4 tablespoons Marshu Oil (plus more for frying)
Steps
- 1. Mix flour, salt and sugar. Add warm water and 2 tbsp Marshu Oil. Knead into a soft, elastic dough. Cover and rest 20 min.
- 2. Divide into 8 balls. Roll each thin, brush with Marshu Oil, roll into a coil.
- 3. Roll each coil flat again. Fry on a hot pan with a little Marshu Oil, 1–2 min per side, until golden and puffed.
- 4. Stack and cover with a clean cloth to keep soft. Serve warm with tea or stew.
Why Marshu Oil works well here
Marshu Oil is light and neutral, so it soaks in without weighing down your chapati. That's what keeps every layer soft and separate.